Black Bean and Corn Salsa
A fresh, vibrant, and deliciously unexpected summer salsa! Yields: Approximately 3 cups
Ingredients
- 1 tomato, seeded and diced
- 1 jalepeño pepper, seeded and minced
- 1 can (14 oz.) black beans, drained and rinsed
- 1 cup cooked fresh or frozen corn kernels, thawed if frozed
- ¼ cup thinly sliced green onion
- ¼ cup chopped Fresh cilantro
- 1 Tbsp. freshly squeezed lime juice
- Kosher Salt & Freshly Ground Black Pepper
Instructions
- In a large bowl, combine tomato, jalapeno pepper, beans, corn, green onion and cilantro. Add lime juice and toss to coat.
- Season to taste with salt and pepper. Cover and refrigerate until chilled, about 1 hour.
Notes
Tiffy’s Tips:
- Store in an airtight container in the refrigerator for up to 5 days.
- Add 2 jalapeño peppers for added spice.
- For a charred flavor opt for roasted corn, cut right off the cob.
- Add this to a taco salad, on top of quesadillas, paired with tortilla chips, etc.!